Another grill space brainstorm


 
Jonas-Switzerland

Jonas-Switzerland

TVWBB Super Fan
So I had a lot to do in the last few days. See picture for an explanation.

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In times like this it helps me to preoccupy my mind with something else than just "what chores I didn't get done today". Meaning I was browsing grills:LOL:

I am looking for two things, for one I want to complete my actual outdoor kitchen setup, and I want to dream about a new gas grill to replace my old spirit (I don't want to replace it in the foreseeable future. I just wanna have a dream)

My current weber family consists of a 3 burner spirit, a kettle and a WSM. The actual issue I wanna fix for next season is I want a normal gas stove/side burner for some easy sides during summer times. I thought I could replace the shelves of my old spirit, and order a side table with a burner. I didn't get around to it this year, and I will only have less spare time next season. So I am looking for some simple, portable gas burner. Preferably on a table.

The stuff I find/know about is either aimed at camping, for paelea (big burner ring, impractical for normal pots), or for microbreweries, like this stuff:
https://www.bauhaus.info/gaskocher/grillstar-gaskocher/p/27748026

I have seen something similar in person. Very useful to bring a huge pot of future beer to boil, but I am hesitant to put it on a non-heat-resistant table. Any suggestions for brands?

The dream part is funny. I was looking at the 4 burner genesis. It would be nice, and I would have the space in theory. However, I am worried about the winters. My current lineup is just short enough so I can store it at the north wall of my house. That way they are protected from the worst weather, and mostly snow-free. And still easily accessible for winter season grilling. Anything bigger than my old spirit would probably stay out in the open, get covered in snow etc. I just have a bad feeling leaving a big, expensive grill exposed like that. What is your experience? Am I overthinking it?
 
Jonas-Switzerland said:
The dream part is funny. I was looking at the 4 burner genesis. It would be nice, and I would have the space in theory. However, I am worried about the winters. My current lineup is just short enough so I can store it at the north wall of my house. That way they are protected from the worst weather, and mostly snow-free. And still easily accessible for winter season grilling. Anything bigger than my old spirit would probably stay out in the open, get covered in snow etc. I just have a bad feeling leaving a big, expensive grill exposed like that. What is your experience? Am I overthinking it?
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My .02 is to consider a Genesis three burner with a sear burner
  • 3 burner is more common than 4 burner and parts like grates will likely be avail longer and from aftermarket sellers
  • IMO a three burner is big enough
  • you can remove one or both side shelves for winter storage and with front controls you can cook on it with the side shelves removed
  • A side burner is available, yet it isn't that powerful. Mine is 12K BTU ( 3.5KW) which is OK, but overall not a very hot burner for wok or big cast iron
 
timothy said:
How about a 1 or 2 burner camping stove ( Coleman ) or an electric induction burner.?
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DanHoo said:
  • A side burner is available, yet it isn't that powerful. Mine is 12K BTU ( 3.5KW) which is OK, but overall not a very hot burner for wok or big cast iron
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I found some propane camping stoves, they are rated the same as the weber side burner, at about 3.5kW. They are an option, they just look so flimsy. That's the only, and frankly kind of irrational reason I don't like them.

The single side burner on the weber grills is honestly what I was missing this season. Just a place where I can reduce the glazing, cook some rice, etc. That's why some camping stove should be enough, but I am drawn to the hot wok brand. https://hotwok.com/
But all surfaces they stand on look suspiciously heat resistant:unsure:.Does anybody have experience with something similar?

Removing the side table for winter is a good idea. I'd need to figure out a winter setup. Currently the side tables of the spirit are my main work area, even when I just use the kettle.

DanHoo said:
  • IMO a three burner is big enough
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I saw a 4 burner genesis in the wild, the latest generation. I was convinced it was a summit before I looked at the badge. Its long, but also tall. The cooking volume is massive. Like it could eat my spirit grill.

Like I said I am looking for something to dream about. Something that is possible logistics wise. My bank account will bring me down to reality fast enough.
 
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Had a lot to think about during another sleepless night, and some googling what I could buy here.

One possibility is a butane based camping stove. Pretty much what @timothy suggested. These are the typical camping stoves and produce up to 2.2kW heat. Its the best solution for my current location, because I would have to move the stove inside when it rains. But its a third fuel source I need to have in the inventory, and I have about 2/3 of the power of a side burner. Enough to reduce the glaze, but it may be cumbersome to cook rice for 4-5 people.

The hot wok burner is cool, uses propane again, and opens up more cooking possibilities. But needs to be kept somewhat dry. So I'd either have to hook and unhook it from the propane tank every time bad weather comes in, or I'd look into getting my grill space better protected from the elements.

And now off to the sheets. Get as much sleep as I can.
 
In 2019 I bought the butane stove below for my Mom to make tea and soup during power failures which was a problem where she lived.

It is compact, easy to use but only 7650 BTU ( 2.2 KW ) and doesn't work well in the cold or outside if it is windy.

edit: she used it in a covered porch out of the wind and it was acceptable.

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Some more sleepless nights looking at stuff. I am planning for a little shack to put mostly gardening stuff inside, this could make a cast iron burner a little more practical.

Still thinking about how I can give the grills a little bit of a drier space. If anything kills my old spirit, its rust. The cart probably is rusting a bit, I see the paint bubbling. A roof would be best of course, but its either a professional job (meaning expensive), or homemade (meaning ugly, and potentially unsafe when it snows.) I was thinking about giving my grills an extra tarp, but I am worried about trapping moisture below. I thought maybe a tarp that covers the top, but leave the sides open? What do you guys on the wet side of the US do?

The other part was, I was looking at the more expensive Weber Genesis line, and the equivalent napoleon grills. I was amazed that the lid thermometer went up to like 350c / 660F. My spirit tops put at like 300c max, when it is not windy. And even on my kettle I never saw the thermometer crack 310c. I thought that would make a huge difference in searing. Then I found this german dude searing on the latest genesis and Napoleon. He did a T bone steak and...


... when the dude lifts the steaks, they have a nice branding from the grates, but otherwise no maillard reaction. So, mainly seared using conduction. I could do a pretty similar conduction sear on my spirit, which does not even have an extra sear burner.

People in this forum like @LMichaels posted beautiful sears using the convection heat of pellet grills. I was expecting more maillard reaction from convection as well at these insane lid temperatures. I thought my spirit simply lacked the oompf, and I prefer the sear over charcoal anyways... but 350c and still no maillard reaction from convection?
 
Yeah, I think really the best way is either conductive through a verry hot large piece of cast iron (heck I get excellent maillard reaction on my stainless steel pans) they key here is a ferrous high quality pan. The other solid way to get a good Maillard is with infrared burners. While I'm not a fan of IR grills they do have a place for this. One thing I like about a couple of newer grills from Napoleon and Monument
And of course there is a good fall back like mine with the convection heat in my pellet grills. However a word of caution. These come with caveats. Don't go looking for it on a thin piece of meat. To achieve what I do you need a "real" slab of steak (why I prefer cutting my own). Minimum 1.5" (38mm) thick. Anything less and impossible to get results I get
 
I have a couple of those butane stoves.
I like them a lot. They have replaced my old Colman pump type stoves and I don’t regret one bit.
They don’t say Coleman but other than that I don’t see to much difference.

I grill on a Weber kettle.
When I sear I want a flame on the protein otherwise I will just get grate marks.
I’m not sure how Kosher it is but I will add some butter to the meat to create the flame that gives me the Maillard reaction that I’m looking for.
Doing this also keeps me from cleaning a cast iron pan.
Hopefully I haven’t found a new way to poison myself 🤔.
 
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